Homemade Twinkie Challenge

Step 7 Organic Vegan Twinkies? Really?

Weird color.  Best tasting cake!  Filling tastes a bit off. . .

And finally, it was time to try Vegan Organic Twinkies. Frankly, I was hesitant to try these abominations of nature, as were the rest of my crew.  And just wait until you see the litany of ingredients!  It’s nothing to sneeze at.  I’ve never even looked for arrowroot! (it was in the spice section) 

Nonetheless, the recipe I found was highly acclaimed.  And thus, in the name of science and progress, I soldiered on.

Makes 32 small or 16 large Twinkies

 

Cake:

• 1 cup whole wheat pastry flour
• 1 cup unbleached white flour
• 6 tablespoons light organic cane sugar
• 1 teaspoon aluminum-free baking powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 1/3 cup expeller pressed canola oil
• ¾ cup plus 2 tablespoons maple syrup, Grade A, dark amber
• ¾ cup vanilla soymilk or rice milk
• 2 tablespoons pure vanilla extract
• 2 1/2 teaspoons apple cider vinegar
  

Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, sugar, baking powder, baking soda, and salt to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.

Whisk the oil, maple syrup, soymilk, vanilla, and vinegar in a separate bowl until well blended. Pour into the dry mixture and stir with a whisk until the batter is smooth.

Filling:

• 7 ounces firm tofu, drained (simmer in water for 5 minutes)
• 4 teaspoons expeller pressed canola oil
• 2 tablespoons maple syrup, Grade A amber
• 3 tablespoons raw light agave syrup
• 6 tablespoons light organic cane sugar
• 3/4 teaspoon very finely grated lemon zest
• 1/2 teaspoon fine sea salt
• 4 teaspoons pure vanilla extract
• ½ teaspoon pure coconut extract
• 1/4 teaspoon pure almond extract
• 1 1/2 ounces of vegan white chocolate melted
• 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer

 
You will need a food processor. Remember this tip: Tofu based creams must be pureed until absolutely smooth and creamy. If properly made, there will be absolutely no taste of tofu.

Crumble the tofu into a food processor and process for 1 minute.

Add the oil and process 1 minute.

Add the rest of the ingredients except the arrowroot, and process 3 to 4 minutes, until the mixture is very smooth and creamy.

Stop the processor a few times and clean the sides of the bowl with a rubber spatula. Taste and add more sugar for a sweeter whip.

Stir the dissolved arrowroot to release any starch that has settled to the bottom.

Pour into a small saucepan and cook, whisking frequently over medium heat until the mixture reaches a full boil.

It will be very thick and gummy. Immediately remove the saucepan from the stove.

Add to the cream and pulse to incorporate.

Process until the cream is smooth.

Spoon the cream into a container.

Cover and refrigerate for 2 hours or longer to allow the flavors to blend.